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Choice Beef Prices and Price Spreads Series: Methodology and Revisions

Author

Listed:
  • White, T. Fred, Jr.
  • Duewer, Lawrence A.
  • Ginzel, John
  • Bohall, Robert
  • Crawford, Terry

Abstract

Changes in the location of beef cutting, merchandising methods, and data availability prompted revision of the Choice Beef Prices and Spreads Series calculation procedures. Major changes include replacing carcass value at ,the wholesale level with a boxed-beef value and moving from a partially bone-in to a mostly boneless product at the retail level. A change in the method for valuing beef trimmings as an ingredient in making ground beef also affects conversion factors, prices, and spreads.

Suggested Citation

  • White, T. Fred, Jr. & Duewer, Lawrence A. & Ginzel, John & Bohall, Robert & Crawford, Terry, 1991. "Choice Beef Prices and Price Spreads Series: Methodology and Revisions," Staff Reports 278373, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerssr:278373
    DOI: 10.22004/ag.econ.278373
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    Cited by:

    1. Schroeder, Ted C & Tonsor, Glynn T & Schulz, Lee L & Johnson, Bradley J & Sommers, Christopher, 2021. "USDA ERS Meat Price Spread Data Product Review," Contractor and Cooperator Reports 327349, United States Department of Agriculture, Economic Research Service.
    2. A. M. Azzam, 1992. "Testing The Competitiveness Of Food Price Spreads," Journal of Agricultural Economics, Wiley Blackwell, vol. 43(2), pages 248-256, May.
    3. Brester, Gary W. & Marsh, John M., 2001. "The Effects Of U.S. Meat Packing And Livestock Production Technologies On Marketing Margins And Prices," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 26(2), pages 1-18, December.

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